Journal of the Korean Society of Food Culture最新文献_第8页

Effects of Food Styling Visual Elements in Tteok Café Menus on Consumer Buying Habits 茶茶菜单中食物造型视觉元素对消费者购买习惯的影响

Journal of the Korean Society of Food Culture Pub Date : 2016-02-28 DOI: 10.7318/KJFC/2016.31.1.064

Su in Kim

引用次数: 0

Quality Properties of Sponge Cake with Added Spergularia marina griseb powder 添加麦穗粉海绵蛋糕的品质特性研究

Journal of the Korean Society of Food Culture Pub Date : 2016-02-28 DOI: 10.7318/KJFC/2016.31.1.081

S. Cho, Ho-Ki An, Geum-Ju Hong

引用次数: 1

Qi-Flavor Theory` Meaning, Nutrient Content and Anti-Oxidative Activity of Oriental Medicinal Materials with Clear Heat Effect 清热中药的气味理论意义、营养成分及抗氧化活性

Journal of the Korean Society of Food Culture Pub Date : 2016-02-28 DOI: 10.7318/KJFC/2016.31.1.042

Sung-hye Park

引用次数: 2

Sensory Characteristics of Rice Confections by Descriptive Analysis 米糕感官特性的描述性分析

Journal of the Korean Society of Food Culture Pub Date : 2016-02-28 DOI: 10.7318/KJFC/2016.31.1.105

Daeun Jung, Jeong-Eun Yang, L. Chung

引用次数: 1

Food Culture of Tomb of An-Ak No. 3 in Koguryo Dynasty 高句丽安乐三号墓的饮食文化

Journal of the Korean Society of Food Culture Pub Date : 2016-02-28 DOI: 10.7318/KJFC/2016.31.1.051

K. Koh

引用次数: 1

An Analysis on Nutrition Knowledge Level and Food Preference according to the Food-related Lifestyle Tendency - Focus on Housewives in the Seoul and Gyeonggi area - 根据饮食生活倾向对营养知识水平和饮食偏好的分析——以汉城、京畿地区家庭主妇为例

Journal of the Korean Society of Food Culture Pub Date : 2016-02-28 DOI: 10.7318/KJFC/2016.31.1.033

In Ork Lee, S. Y. Jung, Geum-Ju Hong

{"title":"An Analysis on Nutrition Knowledge Level and Food Preference according to the Food-related Lifestyle Tendency - Focus on Housewives in the Seoul and Gyeonggi area -","authors":"In Ork Lee, S. Y. Jung, Geum-Ju Hong","doi":"10.7318/KJFC/2016.31.1.033","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.1.033","url":null,"abstract":"The purpose of this study was to examine the difference in nutritional knowledge and food preferences according to food-related lifestyle among 400 married women. Using the K-average clustering method, food-related lifestyles of subjects were categorized into three clusters: rational and diversity-oriented group, convenience-oriented group, and health-oriented group. The nutritional knowledge level and food preferences among three clusters were compared to each other using ANOVA test. The findings were summarized as follows: For the nutritional knowledge level, health-oriented group showed the highest mean score, whereas the lowest score was detected in the convenience-oriented group. The convenience-oriented group showed higher preferences for fish, meat, eggs, fruits, milk/dairy products, seaweed, grains, etc. among natural food than the other groups. Meanwhile, the rational and diversity-oriented group preferred legumes, and green vegetables, whereas the health-oriented group showed preferences for other vegetables. However, the convenience-oriented group reported more preferences for breads, noodles, pancakes, fried/stir-fried food, and processed food such as sausage, ham, and fast food, This study found that nutritional knowledge level and food preferences were significantly different according to food-related lifestyles of married women living in Seoul and Gyonggie areas. Thus, it is suggested that nutritional education targeting married women needs to be carefully designed by considering their food-related lifestyle.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123552745","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Quality Characteristics of Dried Noodle Prepared with Strawberry Powder 草莓粉干面的品质特性研究

Journal of the Korean Society of Food Culture Pub Date : 2016-02-28 DOI: 10.7318/KJFC/2016.31.1.088

Bock-Hee Park, Kyeong-Mi Koh, Min-hye Cha, Ok-Joo Kim, Eun-Raye Jeon

{"title":"Quality Characteristics of Dried Noodle Prepared with Strawberry Powder","authors":"Bock-Hee Park, Kyeong-Mi Koh, Min-hye Cha, Ok-Joo Kim, Eun-Raye Jeon","doi":"10.7318/KJFC/2016.31.1.088","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.1.088","url":null,"abstract":"This study evaluated the quality characteristics of dried noodles prepared with strawberry powder in order to determine the most preferred noodle recipe for children`s school meals. The proximate composition of strawberry powder used was as follows: moisture, 3.39%; crude protein, 1.53%; crude lipid, 0.97%; crude ash, 0.82%; and carbohydrates, 93.29%. When viscosity of the composite strawberry powder-wheat flours was measured by amylograph. Gelatinization point, maximum viscosity, viscosity at and viscosity at after 15 min decreased as the level of strawberry powder increased. As the level of strawberry powder increased, both L and b color values decreased, whereas a value increased. Weight, water absorption and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of strawberry powder to cooked noodles reduced hardness, chewiness and brittleness. Overall preference according to the results of the sensory evaluation, noodles added with 6% strawberry powder were the most preferred. According to the results, the addition of strawberry powder can positively affect the overall sensory evaluation of dried noodles, and 6% is the optimal level for addition.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114399522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Study on Jeok of Jong-ga Ancestral Ritual Food 钟家祭奠食物的积食研究

Journal of the Korean Society of Food Culture Pub Date : 2016-02-28 DOI: 10.7318/KJFC/2016.31.1.001

Changhyeon Lee, Young Hwan Kim, Young-hee Park, Yangsuk Kim

{"title":"Study on Jeok of Jong-ga Ancestral Ritual Food","authors":"Changhyeon Lee, Young Hwan Kim, Young-hee Park, Yangsuk Kim","doi":"10.7318/KJFC/2016.31.1.001","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.1.001","url":null,"abstract":"This research intended to conduct literary research on `Jeok` of 25 jong-ga through Jong-ga Ancestral Ritual Formalities and Food, published by the Cultural Heritage National Research Institute of Cultural Heritage during 2003~2008, and compared and analyzed an arranging method and recipe transmission process by directly visiting four Jong-ga. Religious ceremony foods of Jong-ga could be divided according to the standard of the hakpa attribute (large), regional attribute (midium), and family attribute (small), which forms a complex connection structure between the attributes. `Jeok` arranging form is divided into `3-Jeok building method (vertical structure)`, `3-Jeok arrangement method (horizontal structure)`, `3-Jeok replacement method`, `2-Jeok arrangement method`, `Jeon-Jeok arrangement method`, and `Others-Jeok arrangement method`. Generally, `jeok` arrangement order per hakpa is in the order of `meat jeok - chicken jeok - fish jeok` in case of Gihohakpa, whereas Yeongnamhakpa is in the order of `fish jeok - meat jeok - chicken jeok`. Umoringye (羽毛鱗介), the method of laying `dojeok` of the Gyeongbuk region, could be found in the 2nd century B.C. Chinese ancient book Hoenamja and the theoretical background was Yin and yang philosophy (陰陽論). This research has significance in terms of securing advanced results compared to advanced research that has so far concentrated on some regions and hakpas.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131809992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Safety Research on Heavy Metals, Pesticide Residues and Foodborne Pathogens for Commercial Salted Cabbages 商品盐渍白菜重金属、农药残留及食源性致病菌的安全性研究

Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.783

S. Jung, Ji-Kang Jung, Sung-Dan Kim, Hyun-kyung Lee, Sung-kyu Park, Byung-Hun Lee, Jeongsook Lee, Soo-Jin Kim, Donggyu Kim, In-Sil Yu, Kwon Jung

{"title":"Safety Research on Heavy Metals, Pesticide Residues and Foodborne Pathogens for Commercial Salted Cabbages","authors":"S. Jung, Ji-Kang Jung, Sung-Dan Kim, Hyun-kyung Lee, Sung-kyu Park, Byung-Hun Lee, Jeongsook Lee, Soo-Jin Kim, Donggyu Kim, In-Sil Yu, Kwon Jung","doi":"10.7318/KJFC/2015.30.6.783","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.6.783","url":null,"abstract":"In recent years, consumers have become more interested in convenient lifestyles, leading to increased use of salted cabbages for preparation of kimchi. This study aimed to investigate the safety of heavy metals, pesticide residues, and foodborne pathogens in commercial salted cabbages in Seoul from August to November, 2014. The survey, which was conducted to determine whether or not salted cabbages were prepared under the highest sanitary conditions, showed that Seoulites are interested in purchasing hygienic and safe salted cabbages. The average amounts (range) of Pb and Cd found in 30 salted cabbage samples were 0.007 (0.000~0.063) mg/kg and 0.004 (0.000~0.012) mg/kg, respectively. The cabbages were analyzed for residues from 285 types of pesticides using the multiresidue method. Residues for pesticides were not detected. Major foodborne pathogens, specifically Escherichia coli, Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Staphylococcus aureus, Vibrio parahaemolyticus, Enterohemorrhagic Escherichia coli, Bacillus cereus, Clostridium perfringens and Norovirus, were also not detected.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123067047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Tea Utensils Represented on the Tomb Mural Paintings of Foreign Exchange Countries with Koryo Dynasty 与高丽王朝有交流的国家墓葬壁画中的茶具

Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.736

K. Koh

引用次数: 0